Ingredients Jump to Instructions ↓

  1. 2 tablespoons extra-virgin olive oil

  2. 2 pears, sliced

  3. 2 small shallots, minced

  4. 6 tablespoons sherry vinegar

  5. 4 teaspoons Dijon mustard

  6. 3 cups shredded cooked turkey, or chicken (12 ounces; see Tip)

  7. 1 large head radicchio, thinly sliced

  8. 1 large fennel bulb, cored and thinly sliced

  9. 2 large carrots, cut into matchsticks

  10. 2 tablespoons chopped walnuts, toasted (see Tip)

  11. 1/4 teaspoon salt

  12. 1/4 teaspoon freshly ground pepper

  13. 12 large butterhead or Boston lettuce leaves

  14. 1/2 cup crumbled Gorgonzola, or goat cheese

Instructions Jump to Ingredients ↑

  1. Heat oil in a Dutch oven over medium heat. Add pears and cook, stirring occasionally, until they start to brown, about 2 minutes. Transfer to a bowl with a slotted spoon. Whisk shallots, vinegar and mustard in a small bowl; add to the pan and cook, stirring constantly, for 30 seconds. Add turkey (or chicken), radicchio, fennel, carrots and walnuts. Cook, stirring occasionally, until just wilted, about 3 minutes. Return the pears to the pan and season with salt and pepper. Divide lettuce leaves among 4 plates. Top with the warm salad and sprinkle with cheese. Serves 2 Variation: Halve the ingredients and prepare the recipe in a large nonstick skillet instead of a Dutch oven.


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